Thursday, November 12, 2015

A Stuffing Haiku

My favorite part. 
Crunchy velvet, tastes of sage.
Stuffing, I love you. 

How's that for a Thanksgiving Haiku?? Stuffing truly is hands-down my favorite part of the Thanksgiving meal. I've used the same recipe for several years now, handed down to me from my mother-in-law. It gets nice and crunchy on top and is like velvet inside. It reheats nicely too, for those delicious leftovers. We like to make stuffing "patties" out of leftovers and dip them in cranberry sauce. So good!!!

Time saving tip: Chop your celery and onions in advance and store in the freezer in Ziploc bags. 

Here's the recipe.

Holiday Stuffing

3/4 cup butter
2 1/2 cups chopped onions 
2 cups chopped celery
5 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
14 cups dried white bread, cubed and toasted
Chicken or turkey stock
(I also add some drippings from the turkey pan)

Place toasted bread cubes in a very large bowl. In a large frying pan, melt butter over medium heat. Saute onions and celery together with salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes. Add about 1 cup of stock. Continue cooking over medium low heat until stock evaporates.  

Add celery & onion mixture to bowl containing toasted bread. Add sage and stock, mix well. Add more stock until stuffing is at desired consistency - mine is very moist. (This is where I could end the recipe and just start eating from the mixing bowl!). 

Place in buttered casserole dish. Bake at 350 for 20-30 minutes or until heated through and slightly browned on top.  

***Note 1 ***  I usually separate the stuffing into two casserole dishes as some of our family likes their stuffing a bit crunchier on top. 

***Note 2*** You can totally prepare this the night before and store covered in the refrigerator until ready to bake the next day. I've done this several times and it's turned out perfectly. Just add a few spoons of turkey drippings to the top before baking.   

Teal Signature photo Toniasig.png

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